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Mint/Pineapple/Black Bean Salad

Posted by Veronica Sidhu on Monday, May 18, 2009, In : Recipes 
The mint is in!! Ahhhhh spring, what a glorious season in New Jersey. Nancy and the girls are coming for lunch today, so I thought of making something special, something that tastes fresh and light like spring.


Mint/Pineapple/Black Bean Salad
Yield: 7 cups

½ large, ripe pineapple (about 4 cups), diced
½ cup finely diced red onion
1 large clove garlic, finely minced
1 red bell pepper, diced (3/4 cup)
1 can (15 oz.) black beans, drained and thoroughly rinsed
1 cup fresh mint leaves, stacked, rolled a...
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Mint as Medicine

Posted by Veronica Sidhu on Monday, May 18, 2009, In : For the Body 
Herbs and spices aren’t just tasty, they can be called nature’s pharmacy. Having long been interested in the healing properties of foods (I once seriously considered a career in this area), and have done some studying my whole life—from the time herbal medicine was the realm of “kooks” and now that is is mainstream multi-billion dollar business.

MINT is one of the most well-known herbs, having flavored commercial products like ice cream, candy and tea for several generations. It is f...
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